Orange Sauce
A dish that gets its character from butter and flour.
contains glutencontains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 60 ml butter
- 60 ml flour
- 320 ml Brown Stock
- 2 ml salt
- Few grains cayenne
- Juice 2 oranges
- 30 ml Sherry wine
- Rind of 1 orange, cut in fancy shapes
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry, and pieces of rind.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 521 |
|---|---|
| Protein | 3.7 g |
| Fat | 46.3 g |
| Carbs | 23.9 g |
| Fiber | 0.8 g |
| Sodium | 1186 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States